Irish Blue Cheese and Tomato Soup
8 largeplum tomatoes, cored, halved and seeded
6 ozcrispy bacon, chopped
1 mediumonion, chopped
1 largerib of celery, chopped
1 mediumcarrot, chopped
1/4 cwhole wheat flour
5 cbunyan's kickin' chicken stock (recipe on j.a.p.)
10 ozdanish blue cheese or gorganzola
2/3 cheavy cream
·fresh cracked black pepper to taste
·chopped parsely for garnish
How to Make Irish Blue Cheese and Tomato Soup
- Preheat the oven to 425°F.
- Rub a bit of olive oil on your hands, and coat each of the tomato halves.
- Put them on a rimmed baking sheet, and roast in the oven for 30 minutes.
- Take them outta the oven, and chop the tomatoes roughly in a food processor or by hand.
- In the bottom of your soup pot, cook the bacon over low heat until it's as crisp as you like it.
- Take the bacon outta the pot and put it on a plate covered with paper towel, and set aside.
- Over low heat, add the butter into the pot, along with the onion, celery and carrot.
- Cook, stirring occasionally, for 1-2 minutes, until the onion is translucent.
- Stir in the flour, and mix well until it's completely incorporated with the butter in the pot.
- Pour in the heated chicken stock, and stir well until the stock thickens slightly.
- Crumble the cheese into the pot, and add the chopped tomatoes.
- Bring the soup to a boil, stirring to help melt the cheese.
- Take the pot off of the heat, and use an immersion (stick) blender to puree the soup until smooth.
- Or, let the soup cool slightly, and process in batches in a blender or food processor; then, put the soup back into the pot.
- Put the pot back on the stove, and over low heat stir in the cream.
- Cook for one minute, until the soup is hot but not yet at the simmer.
- Serve the soup in individual bowls, topped with bacon.
- Garnish with the chopped parsley